Loaded Black Eyed Peas Spinach And Vegetable Soup Food

BLACK-EYED PEAS & SPINACH

Black-Eyed Peas & Spinach image

This recipe was inspired by a couple of East African dishes. Canned or fresh ingredients can be used.

Provided by Earthymom

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

1 (16 ounce) can black-eyed peas
2 (16 ounce) cans whole tomatoes
20 ounces frozen leaf spinach, thawed and drained
3 garlic cloves, minced
1 onion, coarsely chopped
red chili pepper flakes or cayenne pepper
1 teaspoon ground coriander
1 tablespoon vegetable oil

Steps:

In a Dutch Oven or large Stir Fry Pan/Wok over medium heat, saute the onions and garlic in vegetable oil until onions are barely translucent.
Add the coriander and chili flakes.
Mix in spinach. If using fresh spinach, stir gently until wilted and dark green.
Crush the tomatoes by hand and add, with liquid, to the rest of the ingredients. (If using fresh tomatoes you may need to add water).
When dish begins to bubble, reduce heat to simmer for about 30 minutes.
Serve with rice.

Nutrition Facts : Calories 147.8, Fat 3.8, SaturatedFat 0.8, Sodium 305.2, Carbohydrate 23.3, Fiber 7.8, Sugar 5.9, Protein 9.1

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